Buffalo Chicken Balls

I made these for D last summer when I was staying with him and he absolutely loved them. But I had refused to make them since then for certain spiteful reasons that I won't mention. But to his delight I finally pulled the ban on chicken balls! This time I decided to go for a buffalo version since we both like spicy stuff. It was pretty much the same recipe I use for buffalo chicken dip...inside dough. Delish! Although not at all healthy and I was really wishing that we'd had a veggie to go with it. I blame it on my poor planning. I gotta get my act together!

Buffalo Chicken Balls (makes 8)

1 cooked chicken breast, shredded
8 oz cream cheese, softened (I use 1/3 fat but DO NOT use fat free, it gets way too liquidy)
4 oz sour cream (you can use fat free here)
3-4 oz hot sauce (like Texas Pete)
couple handfuls sharp cheddar cheese
garlic powder (just a couple shakes, 1/2 teaspoon maybe?)
1 package crescent rolls

Mix everything together except the crescent rolls. Now you want to make 8 squares with the crescent roll dough. You can either pull the rolls apart at their perforations, then rip the tip off and reattach it in a more square/rectangle look. Or you can push all perforations together and then just cut the big rectangle of dough into 8 pieces. You can mash the dough a little thinner so that you get bigger balls. Then just add some filling to the middle and pull the dough up around the sides and close it up. Preheat the oven to 375 and bake for 11-15 minutes.

This recipe is really great cause you can add anything you want to it. You could even put your veggies right inside the balls.